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1
Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet.
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2
Cook in the oven for 1 hour.
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3
Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
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4
Once your potatoes are cooled, use a sharp bread knife and cut them in half lengthwise.
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5
With a small spoon, carefully scoop out about 70 percent of the potato, as you still want some potato in your boat.
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6
Into a skillet over medium heat, add the cooked ground beef, the enchilada sauce, and the onion.
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7
Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.
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8
Remove from heat.
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9
Get your broiler heated to high.
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10
Brush the melted butter on the inside and outside of each potato skin and place them back onto the baking sheet.
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11
Season the inside of each skin with salt and pepper.
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12
Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
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13
Remove them from the oven then fill each potato skin with a layer of re-fried beans.
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14
Top the beans with the meat mixture and then top each one with cheese.
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15
Place these back into the oven, and cook until the cheese is nice and melted.
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16
Remove them from the oven and top with the diced tomatoes, jalapeno, avocado, and cilantro.
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17
Top each with a dollop of sour cream, and then go to town.
